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Re: What angle are my new knives at?

Sat Sep 28, 2013 9:53 am

After practicing on the home kitchen knives I have finally decided to sharpen my first japanese knife, the Nakiri. With super light strokes I started at the 2k then went 4k, 8k, and 14k glass stones and finished the blade off with the .75 spray on nano cloth :shock: , I thought it was shape when I first unboxed it, thinking thats the sharpest this knife will ever be. The mirrored finish shaves the arm well, better then before :lol:

Question; when stropping, is it better to strop in one motion, from base near handle to tip or can I strop 3 times, knife at 90 degrees to the nano cloth, once at the base, once int the middle and once at the tip ?

Sharpening is fun :mrgreen:

Re: What angle are my new knives at?

Mon Sep 30, 2013 1:41 pm

Yes, naturally, the lower the angle, the easier it would be to chip. With harder steels, and low angles, chips are inevitable. :)
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